Easy Mushroom Omelet:

2 Eggs

2 Tablespoons Water
1/4 Cups sliced white mushrooms
1/4 cup shredded reduced fat mozzarella cheese
In a medium bowl, whisk the eggs until the whites and the yolks are completely blended.
Coat a 10" nonstick skillet with cooking spray.Heat the skillet over medium-heat until
just hot enough to sizzle when a drop of water is added. Pour in the egg mixture.
With an inverted pancake turner, lift the edges as the mixture begins to set to allow
the uncooked portion to flow unerneath.
When the top is set, fill one half of the omelet with the mushrooms and cheese
With the pancake turner, fold the omelet in half over the filling. Slide onto a
serving plate. Serve immediately.

[ Return to Home Page ]